Simple suppers: Japanese Curry Noodle Soup

Okay, so the image probably doesn't probably sell this at all as by the time I took the picture, the noodles absorbed a lot of the broth. But I have said it before and I will say it again. It doesn't have to be beautiful it just has to taste good.

Food can also be simple. Yes, I like to make things from scratch most of the time but when you get your hands on the Japanese curry blocks they quickly become a storecupboard staple for an easy weeknight dinner. 

You can top this with whatever you want, you could take the chicken out and top it with something crispy so it's more like a katsu curry noodle soup. We had normal chicken in ours and I also added an egg for extra protein.

If you want to make this a one pot dish, just add some straight to work noodles, or ready cooked egg noodles straight into your soup base!

Serves 2

1 large thinly sliced chicken breast (or omit and top with chicken goujons, cutlets or if you follow grace booth aka grackle, she made fish finger katsu!),

2 portions of cooked noodles (or cook up 2 egg noodles nests until they just come apart +30 seconds, drain and rinse in cold water),

1 peeled and chopped carrot,

1 peeled and diced onion,

1 peeled and diced potato,

1 big handful finely diced white cabbage,

100g Japanese curry blocks/paste,

1.5 litres chicken stock,

2 cloves grated garlic,

1 tbsp soy sauce,

Oil or cooking spray as needed.

1. Add a little oil to a sauce pan.

2. Add your onion and cook over a medium heat until it starts to soften.

3. Add your carrot, cabbage and potato and stir fry for 2-3 minutes then add about 1/3 of your stock.

4. Cook for 10 minutes then add your chicken (if using).

5. Add your garlic, the rest of your stock and your curry block.

6. Stir and break up the curry block.

7. Cook for a further 5-10 minutes (make sure your chicken is cooked through).

8. Add your soy sauce, stir and divide the soup over your noodles.

I love to top mine with a 7 minute egg (like in the image. Just bring a pot of water to the boil, set a timer for 7 minutes, lower your egg in, then when the timer goes off shock the egg in some ice water till cool enough to handle and peel), some spring onions and sesame seeds.

I know this isn't exactly a mind blowing recipe per se but I love having this one to hand as I can have dinner done in less than 30 minutes! Would you give this one a try??